Originally posted by PizzaPolice
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Re: am i bad
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Re: am i bad
As you go along, you'll see that flour is the least of the equation. Formula and technique are most important. I ran out of Caputo last time and used KAAP. Not as silky or extensible but the pizzas turned out really well.
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Re: am i bad
thanks for coment. been self teaching pizza business just got back online. so nice to be around woodys be well tom
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Re: am i bad
If you love it and the customers love it, I don't see a problem!
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am i bad
all the talk of the flour. tried most imported $ stuff now my bad question. i found a flour very much like the $ import Romafoods supply it formula oo MILANO IOQUNE works great . as well im baking some flat bread using organic hygluten unbleached. to the end ,, ran out of pizza dough used bread dough the customersl loved it. is it wrong going this direction. i use about 50 lbs /weekTags: None
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